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Compiled Sausage Recipes PDF
Compiled Sausage Recipes PDF
Sausage
Recipes
American Farm Style Sausage…………………………………………………………….. 10
ANDOUILLE …………………………………………………………………………….. 11
ANDOUILLE SAUSAGE………………………………………………………………… 12
ANDOUILLE SAUSAGE………………………………………………………………… 13
ANDOUILLE #2………………………………………………………………………… 14
Basic Sausage Mix - Makes into different sausages with addition of various spices ……... 15
Boudin ……………………………………………………………………………………... 17
BRATWURST…………………………………………………………………………….. 18
Breakfast Sausage…………………………………………………………………………. 19
British Bangers…………………………………………………………………………….. 20
Cevapcici…………………………………………………………………………………... 24
CHICKEN SAUSAGE……………………………………………………………………. 28
CHORIZOS………………………………………………………………………………... 30
Chorizo- Homemade………………………………………………………………………. 31
CHORIZO, PORK………………………………………………………………………… 31
Farm Sausage……………………………………………………………………………… 36
German Sausage…………………………………………………………………………… 38
HUNGARIAN SAUSAGE………………………………………………………………... 39
Kielbasa Sausage………………………………………………………………………….. 51
LIVER-SAGE SAUSAGE………………………………………………………………... 52
POLISH SAUSAGE………………………………………………………………………. 56
POLISH SAUSAGE………………………………………………………………………. 56
Polish Sausage…………………………………………………………………………….. 57
PORK SAUSAGE………………………………………………………………………… 58
SALAMI…………………………………………………………………………………... 59
Sausage #1……………………………………………………………………………….. 60
Sausage #2……………………………………………………………………………….. 60
Sausage #3……………………………………………………………………………….. 61
SEAFOOD SAUSAGE…………………………………………………………………… 61
Summer Sausage………………………………………………………………………….. 63
Turkey Sausage……………………………………………………………………………. 67
VENISON SAUSAGE……………………………………………………………………. 68
(Venison) Deer Sausage………………………………………………………………….. 69
Bologna Casserole………………………………………………………………………… 76
Bologna Wedges…………………………………………………………………………… 77
Bologna Omelets………………………………………………………………………….. 77
CABBAGE SOUP………………………………………………………………………… 78
HOLIDAY TURNOVERS………………………………………………………………... 82
KALE SOUP……………………………………………………………………………… 86
Kielbasa Kabobs…………………………………………………………………………... 87
LINGUICA, BAKED……………………………………………………………………... 87
Linguica Bread……………………………………………………………………………. 88
LINGUICA PIZZA……………………………………………………………………….. 89
Melt-In-Your-Mouth Sausages…………………………………………………………… 90
Sauces……………………………………………………………………………………... 97
**Recipes**
American Farm Style Sausage
MIX ALL INGREDIENTS TOGETHER AND STUFF INTO SHEEP CASING OR MAKE INTO
PATTIES.
10
ANDOUILLE
Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean
pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and grilled, it makes a delightful appetizer. It is
also used in a superb oyster and andouille gumbo popular in Laplace, a Cajun town about 30 miles from New
Orleans that calls itself the Andouille Capital of the World.
Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed. Cut into 3
yard lengths, then place the narrow end of the sausage stuffer in one end of the casing. Place the wide end of
the stuffer up against the sink faucet and run cold water through the inside of the casing to remove any salt.
(Roll up the casing you do not intend to use; put about 2 inches of coarse salt in a large jar, place the rolled up
casing on it, then fill the rest of the jar with salt. Close tightly and refrigerate for later use.)
Cut the meat and fat into chunks about ½ inch across and pass once through the coarse blade of the meat
grinder. Combine the pork with the remaining ingredients in a large bowl and mix well with a wooden spoon.
Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in each piece of casing about 2 inches from
one end. Fit the open end over the tip of the sausage stuffer and slide it to about 1 inch from the wide end.
Push the rest of the casing onto the stuffer until the top touches the knot. (The casing will look like accordion
folds on the stuffer.) Fit the stuffer onto the meat grinder as directed on the instructions that come with the
machine, or hold the wide end of the stuffer against or over the opening by hand. Fill the hopper with stuffing.
Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push
the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about
1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with
your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage
tightly with a piece of string or make a knot in the casing itself. Repeat until all the stuffing is used up.
To cook, slice the andouille 1/2 inch thick and grill in a hot skillet with no water for about 12 minutes on each
side, until brown and crisp at the edges.
11
ANDOUILLE SAUSAGE
In a mixing bowl, toss the pork with the remaining ingredients together. Cover and refrigerate for 24
hours. Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die
attachment. Remove half of the meat and pass through the grinder a second time. Stuff + the
sausage into 1 1/2-inch casings. Tie the casings at 4-inch intervals for individual links. Form the
remaining mixture into 4-ounce patties.
Yield: 5 pounds
Rustic Rub
12
ANDOUILLE SAUSAGE
CUT MEAT INTO SMALL PIECES AND MIX WITH THE DRY MILK OR SOY POWDER
BOTH ARE TASTELESS AND THEIR PRIMARY PURPOSE IS TO KEEP THE SAUSAGE JUICY. PLACE
THE REST OF THE SPICES IN A CONTAINER AND ADD 1 QUART OF COLD WATER, MIX WELL,POUR
OVER MEAT AND REALLY MIX THOROUGHLY. PUT through A GRINDER WITH 1/2 INCH HOLES IN THE
GRINDER PLATE IN COMBINATION WITH A SAUSAGE STUFFER TUBE. USE SMALL INTESTINE
CASINGS AND MAKE THE INDIVIDUAL SAUSAGES ABOUT 10 INCHES LONG EITHER TWISTING OR
TYING THE 10 INCH LENGTHS
HANG ON A RACK AND DRY ABOUT 1 HOUR, HANG IN SMOKER, GRADUALLY BRING TEMPERATURE
TO BETWEEN 160 AND 180 DEGREES SMOKING MAY REQUIRE 6 OR 8 HOURS BE PATIENT
APPLY HEAVY SMOKE UNTIL INTERNAL TEMPERATURE OF SAUSAGE IS 152 DEGREES. REMOVE
AND PLACE IN ICE WATER UNTIL TEMP DROPS TO 110 DEGREES. HANG SAUSAGE AT ROOM TEMP
FOR ABOUT 1 HOUR UNTIL A NICE BLOOM DEVELOPS (COLOUR) COOL OVER NIGHT IN THE FRIG.
BEFORE EATING.
13
ANDOUILLE #2
Pork should be approx 2 lbs fat and 2 lbs lean [usually Boston butt] The tripeis the inner lining of pork
stomach and chitterlings (largest intestine) may be used instead. You can use an extra pound of pork
instead of the tripe/chitterlings.
Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least overnight and then
smoke several hours using hickory, hackberry or ash. (Do not use pine.) Throw anything sweet, such
as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before
lighting.
Mince the lean pork and pork fat finely. Season generously with salt, pepper, and at least a pinch
each of nutmeg, cloves, mace and thyme. Add the breadcrumbs and egg yolks and mix well.
Refrigerate the mixture to make it easier to handle, then stuff into the skins and twist to secure the
ends. If sausage skins are not available, coat with egg and dry breadcrumbs. Serve grilled or fried.
14
BASIC IRISH SAUSAGES
Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to
check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices
used. Fill skins as usual.
Basic Sausage Mix - Makes into different sausages with addition of various spices
The above is instructions for making the basic beef recipe. Add the following amounts of herbs and
spices to gain a specific type of sausage.
Cooking Instructions Mix Beef, "Tender Quick", pepper, and spices thoroughly. Refrigerate for 24
hours. Shape into 5 rolls ( 1 pound each). Bake on rack in oven for 1 1/2 hours at 275 degrees. Cool
and Slice.
15
Beef Sausage, American
MIX ALL INGREDIENTS THOROUGHLY AND STUFF INTO HOG CASINGS. PUT INTO BOILING
WATER, BEING SURE TO COVER COMPLETELY WITH WATER, AND BOIL FOR ABOUT
1/2HOUR. TAKE FROM POT AND ALLOW TO COOL, THEN REFRIGERATE. TO SERVE, CUT
MEAT INTO THIN SLICES AND BROIL SLOWLY UNTIL BROWN ON ALL SIDES.
In a large bowl combine ground beef, salts and pepper. Mix well, cover and refrigerate. On second
day mix again. Refrigerate. On third day mix again. Refrigerate. On fourth day shape into 5 rolls,
about 1-1/2" X 10" Spray broiler rack with Pam. Lay rolls on rack, place on lower oven rack. Cook at
150øF for 8 to 10 hours.
16
Bionic Breakfast Sausages
To cook bulgur wheat: Put one cup bulgur wheat in a saucepan with 2 1/2 cups water and one
teaspoon salt. Bring to a boil, then turn down to medium-low and simmer for 20 to 25 minutes.
Remove from hat and let stand for 10 minutes before using. In a bowl, mix cooked bulgur wheat and
gluten or whole wheat flour well. Add nutritional yeast to egg replacer and water; mix into bulgur
mixture. Add tamari and the rest of the seasonings, mixing well. Form into patties and saute in a little
vegetable oil in a nonstick skillet on medium-high heat for about 5 minutes on each side. OR bake
them on a greased cookie sheet in a 350 degree F. oven for 20 to 25 minutes or until crispy brown on
the outside.
Boudin
Place water, boneless pork, and pork liver in a 2 quart saucepan. Bring mixture to a boil over high
heat setting and simmer until pork is tender. Remove pork and liver from stock. Grind pork and liver
(may use food processor, if desired). Add onion, green onion, and other seasonings to stock. Cook
until onions are tender. Add ground meat to vegetable stock mixture. Cook until most of the water
has evaporated. Stir in cooked rice. Adjust seasonings, if desired. Stuff rice meat mixture into
sausage casings. Prick casings 3 to 4 times each to prevent bursting during cooking.
Cook boudin in simmering water for 12 minutes. Remove from water and serve.
17
BOUDIN BLANC I - (SAUSAGE-MAKING COOKBOOK)
Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices
Author: Jerry Predika
BRATWURST
Bratwurst resembles plump hot dogs. This recipe makes three pounds.
18
Breakfast Sausage
Cool meat to 32-35 F. Grind through a 3/16" plate and place in a mixing bowl. Add all ingredients and
mix well. (water too). Stuff in 28-30mm hog casings. Place in refrigerator as soon as possible. Chill
well, and package as desired.
NOTES : Keep meats as cold as possible. For casings and other sausage
supplies:
The Sausage Maker
177 Military Road
Buffalo, NY 14207
716-876-5521
Combine salt, thyme, sage and peppercorns in spice mill or mortar and grind to pwdr. Sprinkle onion
and spices over meat & fat in bowl and mix well.
Put 1/2 of mixture in food processor and process to fine pure. Remove to bowl and repeat with
remaining 1/2. Cover and refrigerate for at least 6 hrs., but no more than 24 hrs.
Stuff casings, tying every 3". Refrigerate sausages at least 12 hrs, or for as long as 48 hrs. For longer
storage, freeze.
19
BREAKFAST SAUSAGE, SAGE
Thoroughly combine all ingredients; shape into six patties. Chill at least 1 hour. Fry in a skillet for 3-4
minutes per side or until browned and no longer pink in the center.
YIELD: 6 servings
British Bangers
1. Cut the fresh pork into approximately 1 inch cubes. Chill for 1 hour. Pass through the coarse plate
of the meat grinder.
2. Add remaining ingredients and grind a second time through the fine (1/4 inch) plate. Stuff into
casings and twist into 4 inch lengths.
Makes 20 to 24 lengths.
VARIATIONS: Cambridge Style Sausage: instead of 2 cups fresh breadcrumbs, use 2 cups boiled
rice and add 1/4 teaspoon ground red pepper and 1/4 teaspoon ground ginger to the spice mixture.
Oxford Style Sausage: Substitute 1 pound of veal for 1 pound of the pork. Omit the mace and
coriander and use 1/4 teaspoon each of dried thyme and marjoram instead. Add 1 teaspoon dried
sage.
20
BROWN'N' SERVE SAUSAGE
The two step cooking procedure ensures the removal of most of the fat.
Combine ground pork and cracker crumbs. Stir in water, sage, salt, thyme, oregano, pepper and
cloves. Mix until thoroughly combined.
Divide into 12 portions. Form each into a sausage-shaped roll or flat patty. (Wet hands with cold
water to make the job easy.) Place in a cold, lightly oiled frypan.
Cook over medium heat, turning often, about 4 min each side until just beginning to brown and pieces
are no longer pink.
Remove to paper towels and blot to absorb any fat.Wrap. Store in refrigerator up to 5 days or in
freezer up to 2 months. Or cook a second time and serve immediately.
To serve: Return sausages or patties to a clean, cold frypan. Cook over medium heat, turning once
or twice, about 4 min until sausages are brown and crisp.(Cook frozen sausages in the same manner,
allowing about 2 min longer for cooking.
Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier
Nov 93
Suggestion for Pork Pies: Stir-cook the ground pork mixture in the frying pan, place it in a plastic
colander to drain off most of the fat and blot with paper towels. Spread the pork mixture in a baking
dish (try 8" pyrex), add fat-free gravy if needed for liquid. Top with about 2 1/4 cups seasoned
breadcrumbs. Bake at 350-375 F until crumbs are lightly browned.
21
Caribou Sausage #1
Grind together the two meats and mix thoroughly. Add the water. Mix the spices thoroughly and mix
well into meat mixture. If sausage is to be smoked, omit the liquid smoke.
You may stuff sausage into casings, making 6-8" links and smoke them.
Or boil them: Using a sausage stuffer, fill casings about 3/4 full to allow for swelling. Tie the ends with
string; put into a large kettle of cold water and bring to a boil. Cook for about 1 hour, being sure to
prick each sausage with a fork after boiling 10 minutes. Drain and cool.
22
Caribou Sausage #2
N. B. If sausage is to be frozen, do NOT use sage as it becomes poisonous when frozen! Substitute
savory or thyme.
Combine all ingredients, mix thoroughly and stuff into hog casings.
Caribou Sausage #3
Grind together all the meats with the onion. Next mix the potatoes with the meats. Add spices and mix
thoroughly.
23
CARNATZLACH -----ROMANIAN BEEF SAUSAGES------PHILLY.INQUIRER-----
COMBINE ALL THE INGREDIENTS EXCEPT THE CLUB SODA, AND MIX WELL, KNEADING
WITH YOUR HANDS SO IT BECOMES COMPACT. ADD SODA GRADUALLY KNEADING
BETWEEN ADDITIONS UNTIL THE DOUGH IS SMOOTH, FINE AND ALMOST ELASTIC. WET
THE PALMS OF YOUR HANDS AN ROLL PORTIONS OF THE MIXTURE INTO SAUSAGE LIKE
CYLINDERS, EACH ABOUT 3/4 TO 1" THICK AND 3" TO 4" LONG. ARRANGE IN A SINGLE
LAYER ON A PLATTER AND COVER WITH WAX PAPER OR FOIL.
CHILL FOR AT LEAST FIVE HOURS, BUT PREFERABLY 24, TO DEVELOP THE FLAVOR FULLY.
LET STANDS AT ROOM TEMPERATURE FOR ONE HOUR BEFORE COOKING. BROIL FOR
ABOUT 10 MINUTES, TURNING FREQUENTLY SO ALL SIDES BROWN. TURN WITH TONGS
OR A WOOD SPATULA SO THE SAUSAGES DON'T BREAK. THESE ARE ALSO GOOD ON THE
BARBEQUE.
Mix all, altogether. You may wish to combine the seasonings or grind them together before adding
them to the meat.
Serve with pita bread or hard rolls, and onions (raw or sauteed). The smaller size works great for an
appetizer (on a toothpick). Traditionally, these are not served in barbeque sauce.
A truly authentic recipe from a person named Yanecek (and also VERY GOOD!)
24
Cevapcici (Yugoslavian Sausages)
Mix all the ingredients, except the oil, thoroughly and roll the mixture into little "cigars" about 1 inch by
3 inches. Rub lightly with olive oil and grill or broil until done. These are great on the barbecue. Serve
with yoghurt sauce (recipe follows).
Yoghurt Sauce
1 pint yoghurt
1/2 cucumber, peeled, grated and drained 1 hour
2 cloves garlic, peeled and crushed
Juice of 1/2 lemon
Salt and ground white pepper to taste
Pinch of cayenne pepper
Mix all the ingredients together and serve with Cevapcici as a dip.
25
Chaurice Sausage
In a large mixing bowl, add the pork. In a small mixing bowl, combine the remaining ingredients
together. Mix well. Toss the pork with the seasoning and mix well. Cover and refrigerate for 24 hours.
Grind the meat twice in a meat grinder fitted with a 1/2-inch die. Or a food processor could be used.
Stuff 1/2 of the mixture into 1 1/2-inch casings, forming 6-inch links. Form the remaining meat into
three 1/2-pound patties. You can either use the sausage fresh or smoked.
For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes. This recipe
yields about 2 3/4 pounds of sausage.
Grind the pork using the coarse knife of a meat grinder. Add the onions and bthe garlic and regrind.
Add the seasonings and mix thoroughly.
Remove the cutting blades from the grinder and attach the sausage stuffer.Attach casing as in basic
sausage recipe. Refeed the mixture into grinder and through the sausage stuffer.
26
Cheese and Mushroom Sausages
1. Measure 700ml boiling water into a bowl, then add the potato mix stirring continuously. Stand for 1
minute, then beat until creamy and smooth. Leave to stand for 5-10 minutes until cool enough to
handle.
2. Finely chop the mushrooms and onions in a food processor. Heat 2 tbsp oil in a large non-stick
frying pan, add the mushroom mixture and cook for 1-2 minutes until just soft. Add to the potato with
the cheese and season well.
3. Divide the mixture into eight and shape into large sausages on a floured surface.
4. Wipe the pan with kitchen paper, then heat the remaining oil. Fry the sausages for 4-5 minutes,
carefully turning once with a non-stick spatula or palette knife. Take care not to spoil their golden
crust.
5. Scatter over the remaining cheese and serve at once with the chutney, freshly cooked vegetables
or a green salad.
------------------
NOTES : These simple potato patties have stacks of flavour. You can grill the sausages if you wish,
but they are crisper and more golden when fried.
Serves 4
Preparation: 25 mins
Calories/Fat per serving: 385cals / 22g
Cost per serving: 50p
27
CHICKEN SAUSAGE
Work the chicken and pork fat through a meat grinder, using a small-holed disc and alternating
ingredients. Add all the remaining ingredients and combine thoroughly. Form the mixture into patties,
using about 1/2 cup for each. Preheat a medium nonstick fry pan over medium-low heat. Add the
patties, cover, and cook for 5 to 7 minutes or until lightly browned. Flip the patties and cook for
another 5 to 7 minutes. The Chicken Sausage has a refrigerator shelf life of 5 days and may be
frozen, uncooked, for up to 6 months.
28
CHORIZO (MEXICAN SAUSAGE) #1
Combine pork meat and fat thoroughly. Add paprika, chili powder, pepper, cinnamon, cloves,
coriander, ginger, oregano, cumin, garlic, salt, vinegar and sherry (brandy may be substituted). Mix
well with hands. Mixture may be stored in a crock in cool place for twenty-four hours, or better, for 2
or 3 days. Form into patties and saute. Alternatively the mixture may be forced into sausage casing
and hung to dry in a cool place. This is best done in cold weather and hung in a breezy place to aid in
drying.
Yield: 8 Servings
Grind coarsely or chop pork. Add all other ingredients and mix thoroughly. Let stand for several
hours. Fry without adding fat for about 30 minutes. If you aren't going to use immediately, pack the
uncooked chorizo in a crock or glass jar and keep in refrigerator. It will keep for several weeks.
29
CHORIZOS (MEXICAN SAUSAGE)
Chop the meat roughly, (or purchase ground pork), together with the fat.
Toast the chilies well, turning them from time to time so they do not burn. While they are still warm
and flexible, slit them open and remove the seeds and veins. As they cool off they will become crisp.
Mix the ground spices and chilies with the rest of the ingredients and rub them well into the meat with
your hands.
Cover the mixture and set it aside in the refrigerator to season for 3 days, stirring it well each day.
(Before using, fry a little of the meat and taste to see if it has enough salt and seasoning.)
Normally the meat would be put into sausage casings, however, I just use it straight from the bowl. If
you don't want to stuff the meat into casings at all, leave it to mature for about a week. Store it in
containers in the freezer compartment of the refrigerator.
30
Chorizo- Homemade
In a medium size bowl, mix the pork, salt, pepper, chile powder, garlic, oregano, coriander, cumin and
vinegar thoroughly. Refrigerate, in an airtight container, overnight. This allows the flavors to meld.
The chorizo may also be frozen. Yield: 1 pound chorizo 10/9/show
Yield: 4 servings
CHORIZO, PORK
Note: This recipe requires advance preparation. Combine all the ingredients except the pork in a
blender and puree. Knead this mixture into the pork until it is throughly mixed together. Cover and
refrigerate for 24 hrs. At this point, chorizo may be frozen. To cook, crumble the chorizo in a skillet
and fry. If desired, add eggs and/or potatoes. Drain before serving.
31
Country Breakfast Sausage
1. Combine all ingredients in medium bowl; mix well. Cover and refrigerate overnight for flavors to
blend.
2. Shape into 6 patties. Cook in lightly greased skillet over medium heat about 15 minutes or until
browned on both sides and centers are no longer pink, turning occasionally.
Yield: 6 Servings
Assemble food grinder with desired grinding disc. Grind pork. Combine pork and seasonings. Shape
into patties or stuff in link sausage, using the sausage making accessory.
32
COUNTRY STYLE TURKEY SAUSAGE
Spray a cold 10 inch skillet with nonstick coating spray; set aside. In a medium bowl, combine the egg
white, onion, dried or fresh apples, quick-cooking oats, parsley, salt, sage, nutmeg, pepper and
ground red pepper. Add the ground turkey; mix well. Shape mixture into eight 2" wide patties. Preheat
the prepared skillet over medium heat. Place patties in skillet. Cook over medium heat for 10-12
minutes or until meat is no longer pink and juices run clear, turning once. Drain off fat.
33
CREOLE SMOKED SAUSAGE AND CREOLE HOT SAUSAGE
New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's
not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite
bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage.
[Also makes great po-boys--ECT] Allow about 20 to 25 minutes for grilling. When used as a
seasoning meat in other dishes, it requires no precooking.
Prepare the sausage casings and stuffing. Mix ingredients lightly; the stuffing should be slightly
coarse in texture. Cut the casing into 12 inch lengths and stuff. Allow 2 smoked sausages per serving.
Variation: To make HOT sausage, omit the liquid hickory smoke and add 1 tsp cayenne and 1 tsp
black pepper. Hot sausage is a good accompaniment to bean dishes or smothered vegetables or as a
breakfast sausage with grits and eggs. It is not recommended as a seasoning meat in traditional bean
dishes as it is likely to overwhelm the flavor of the other ingredients.
34
CUMBERLAND SAUSAGE
The pork should be boned and skinned. Mix the shoulder and the fat. Add 8 tablespoons hot water
to the crumbs. Mix everything together (use your hands), seasoning well with pepper, and adding a
generous pinch of both the spices. Fry a spoonful of the sausage to test the seasoning. Fill the
sausage casings as usual. Prick in a few places and allow to sit overnight before cooking. These are
very good baked in a buttered baking dish at 350F until browned. Turn after 20 minutes, and raise the
heat if the sausages are cooking too slowly.
NOTE: Meat quantity is conspicuously missing this “recipe” was retained for the spice mixture, maybe
the quantity of meat can be determined later.
35
Farm Sausage
Notes: An alternate way to prepare sausage is to shape mixture into large marble-size balls. freeze if
desired. To serve, bake frozen on a rack, starting in a cold oven, for 20 minutes at 325 degrees F.
36
Game Sausage Recipes, Various, Bulk recipes
The Story:
A friend of mine's brother in law came down from New York with a truck full o'swine last week. Spent
the past 3 days slaughtering, curing, brining and making sausage out of a 300 pounder, and a pair of
little 100 pound oinkers. My buddy's brother didn't quite grasp the idea that a wounded 300 pound
slab of bacon is bad news. He tried to brain shoot the big one with a .22 short, which did nothing but
make Porky angry. Had to spank him with a .357 wadcutter to the melon. THAT did the trick. The
smaller ones we did in the more "traditional" method of poking the jugular. Ended up with upwards of
100 pounds of various sausages. Red hot chipotle andouille (spicy cajun fresh rope sausage with
smoked jalepenos), some seriously potent chorizo (garlic packed, semi-dry mexican sausage) and
some pretty tame italian sausages. Made one of the larger hams into an excellent proscuitto (should
be done curing/drying in about 5 years) Cured a TON of bacon thats is currently in the cold smoker
getting tuned up with a mix of cherry, apple, and mesquite. Assorted chops roasts etc. Figured I'd
leave a few of the formulas we used for the good folks here. These will work equally well on venison (
I cured a whitetail ham for a neighbor a year ago that was out of this world)
Andouille Sausage: .
Procedure: Mix all ingedients thoroughly. Grind once through finest die of grinder, through a 1/8"
plate. Mix well. Stuff into sheep casing, twisting every 6" to make links, or leave bulk. Cold smoke for
14 hours, or leave fresh, and cook to internal temperature of 180 degrees.
CHORIZO:
Boned cubed pork 25 lb :
Garlic, fresh chopped 3 oz :
Paprika 3 oz :
Crushed red pepper 3 oz :
Black pepper, coarse, 1 oz :
Oregano , dry 1oz :
Fat back, or jowl fat 5 lb :
Salt 6 oz :
Curing salt 1 oz :
Ice water 16 oz :
Red wine vinegar 2 oz
PROCEDURE: Combine garlic, paprika, peppers, and organo. Mix with pork, fat, and salts. Grind into
a bowl using medium die. Mix vinegar with water, pour onto meat and mix thoroughly. Stuff into pork
casings, twist into links, if desired. Hang to dry, or dry smoke for 14 hours.
37
SWEET VENISON HAM :
PROCEDURE: Mix all ingredients except water together . Add water till mixture forms a paste similar
in feel to wet sand. Pack deer leg with this mixture and let sit covered, in refrigerator for aproximatley
2 weeks. Remove from cure, then cold smoke for 14 hours.
German Sausage
1. Mix all the ingredients together and add up to 2 quarts cold water when mixing.
2. Sausage is ready to put in casings.
3 Heads of garlic. Peel. Slice and smash. Put in a pint jar, pour boiling water over it to fill jar. Strain
the garlic out and use juice, as much as desired to taste. Start the garlic a day before sausage.
Make bags out of flour sacks. This recipe will fit into four 6 x 12" bags. Grind liver with potatoes, using
a medium blade. Cut bacon into little pieces. Mix meats, potatoes and other ingredients in a very
large bowl. When evenly combined, pack mixture into damp bags. Tie shut. Boil bags in water to
cover for two hours. Tie shut. Remove from water and cool. Store in refrigerator. to use, cut bag off
meat, slice meat and serve.
38
Greek Sausage (Souvlaki Style)
Combine all the above and mix well. Shape into sausage on meat skewers. Broil the sausage and
baste with 2 tblsp. lemon juice with oil. Place into pita pockets.
Sauce
4 tplsp. chopped mint
4 tblsp. chopped parsley
4 tblsp. lemon juice
3 tomatoes seeded and chopped
1 onion chopped
Spread sauce over the sausage in the pita and then top off with a dollop of sour cream.
HUNGARIAN SAUSAGE
In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches. Add all remaining
ingredients, except the casings. Mix well and allow to sit while you clean the casings. Rinse the
casings thoroughly in cold water and run fresh water through them. Drain. Fill the casings and tie
them off into about 16" lengths. Do not fill them too tightly as they must have room to expand when
they cook. Hang the sausages in a home style smoker and smoke them for about 1 hour. Do not
allow the temperature of the smoker to go above 150 F. Remove the sausages and hang over a stick
or dowel. Put the stick in a cool place and position an electric fan so that it will blow directly on the
sausages. Allow them to dry for 2 days. They are they ready for use. Place them in the refrigerator,
where they will keep well for about a week.
39
Indiana Farm Sausage
In a deep bowl, combine all ingredients, using hands if necessary. On wax paper, shape and roll
mixture into 2 logs 6 inches long and 2 inches in diameter. Wrap in plastic wrap or foil and refrigerate
overnight.
To serve, slice the rolls into rounds about 1/2" thick and fry in a heavy skillet over medium-low heat
for 3-4 minutes on each side or until done. Drain on paper towels and serve immediately.
An alternate way to prepare sausage is to shape mixture into 50 large marble-size balls. Freeze if
desired. To serve, bake frozen on a rack, starting in a cold oven for 20 minutes at 325.
Soak bread crumbs or english rusk in milk. Grind meat and fat through 1/8" or 3/16" fine plate. Mix
ground meat with remaining ingredients. Make sure to mix well. Stuff into small casings, like a
breakfast link.
Cook any way you like. If the sausages are not going to be used in the next 2 days, freeze the
remaining sausages. This meat mix is ideal to form into breakfast patties as well. Almost Grandma's
Sausage And Peppers
40
ITALIAN SWEET HOT SAUSAGE
Don’t blame me I didn’t name it!)
Grind the fennel seeds, coriander seeds, dried parsley, salt, and pepper. Add the spice mixture and
minced garlic to the ground pork and lightly mix together, using your hands. Shape the meat into a
loaf and use within two days. You can make in larger amounts if you want. Divide into pound portions,
and wrap each portion in plastic wrap, then in freezer foil. Store in freezer and use within three
months. Makes 1 pound.
Combine all ingredients, mix well and stuff into hog casing. You may split lengthwise and broil under
medium heat, or pan fry until brown on all sides and well done.
41
Italian Sausage #1
Cut the pork into 1 1/2" cubes. Sprinkle combined seasoning on pork and toss to distribute. Grind.
Shape sausage into patties.
Italian Sausage #2
Italian Sausage #3
Soak fennel seed in water for 10 minutes or more. Mix fennel and water with pork. Mix in spices and
stuff into casings. Tie off at 4" intervals.
42
ITALIAN SAUSAGE - Bulk
Put the pork into a large bowl. Add the salt, anise, peppers, oregano, thyme, and the water. Mix well
to coat the meat. Work the seasoned pork, pork fat, and garlic through a meat grinder, using the disc
with the largest holes and alternating ingredients as you grind. The Italian Sausage may be stored for
up to 5 days in the refrigerator or 6 months in the freezer.
Grind the pork butt med to fine. Mix all ingredients together in large bowl. .Using sausage stuffer, fill
casings twisting off 8 inch links. Tie and cut. Hang in cool spot until dry, 12 to 14 hours. To cook:
Prick skin good so they will not burst, put in 1/2 inch of water in large skillet and plate as many
sausages that will fit without crowding and cover and simmer for 20 minutes. Pour off liquid and
brown on all sides until golden brown.
43
Italian Sausages - Hot
Combine dry spices in spice mill or mortar and grind to coarse texture. Mix with garlic in small bowl.
Mix meat, fat & spices together in bowl. In food processor (or grinder w/med. plate) process 1/2 of
mixture at a time, being careful not to over process. Fat and meat should remain distinct, but tiny
pcs. Knead all together until well mixed. Cover and refrigerate for 12 to 24 hrs.
Stuff into casings using sausage stuffer or horn attached to grinder. Tie off into 5" links and hang in
cool place to dry. Or, just refrigerate for 24 hrs, uncovered. Hold in refrig. for up to 3 days, or freeze
for longer storage.
Combine all ingredients, mix well and stuff into hog casing or make patties. To cook, fry or bake.
44
ITALIAN SAUSAGE, PLAINEST
SCRAPE THE LOOSE SALT OFF the sausage casing and set the casing in a bowl of cold water to
soften for at least 30 minutes. (You will need only about 4 feet of casing for this amount of meat, but
it's useful to have extra in case of ruptures.) Cut the pork and fat into pieces that will go through your
meat grinder and grind them, using the coarse blade. Mix the salt, pepper and fennel seeds
thoroughly into the ground meat. (Hands are the best implement.) Then mix in the wine. Drain the
casing, open one end gently with your fingers and run a stream of cold water into it, to flush any
remaining salt out of the interior. Thread the casing onto the stuffing horn and fit the horn over the
meat grinder. Feed the sausage meat through the horn, supporting the emerging tube of sausage
with your hands to prevent rips. (Actually, sausage making is much more conveniently done with two
people.) When all the sausage meat is in the casing, lay the filled tube on the work surface and pinch
it at 4-inch intervals to produce individual sausage links. At the same time, fill and firm any air pockets
in the casing. Tie off the links with kitchen string. Coil the sausages onto a plate and set it, uncovered,
in the refrigerator to season for 48 hours. Turn the sausages over once or twice during that time.
Combine all ingredients, mix well and stuff into hog casing or make patties.
45
ITALIAN SAUSAGE #1
Combine all ingredients, mix well and stuff into hog casing. To cook, fry or bake.
ITALIAN SAUSAGE #2
Add 1 tbsp. crushed hot pepper for hotter style sausage. Combine all ingredients, mix well and stuff
into hog casing or make patties.
Combine ingredients and use sausage funnel to force into cleaned casings OR form into patties or
link shapes and cook until browned. Excellent for use in your basic spaghetti gravy recipe. This is
also great just crumbled on top of pizza. This recipe can be multiplied, if you wish. I usually make 4-6
pounds at a time. It freezes well.
46
ITALIAN SAUSAGE - SWEET
Combine all ingredients, mix well and stuff into hog casing or make patties.
Prepare casings. Using fine disk, grind meats and mix with remaining ingredients and grind again.
Stuff into casings and twist off into 3" links. Age refrigerated at least 2 days. Yield: 5 pounds
Prepare casings. Using fine disk, grind turkey, mix with remaining ingredients and grind again. Stuff
into casings and twist off into 3" links. Cook in vegetable oil until browned and cooked through.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8
47
Italian HOT OR SWEET SAUSAGE - SICILIAN-STYLE
Combine pork, fat, and all other ingredients except water casings in a large bowl. Grind through a 3/8
inch plate. Moisten water and mix until well blended. Stuff into medium hog casings tie at 5 inch
intervals. (From, Hot Links and Country Flavors, Bruce Aidells and Kelly Knopf 1990)
48
ITALIAN SAUSAGES (MEDIUM HOT)
Ground the pork meat. Combine all the spices, using a coffee grinder to crush the seeds. Mix all
ingredients. Put into small hog casing. Cook on a hot grill. Yield: 1 serving
Grind the pork and fat together in a food grinder with a 3/8 inch plate. Add garlic, salt, spices, and
wine. Mix well with your hands. Shape into patties or stuff into casings. Keeps 3 days in refrigerator
or 2-3 months frozen. Yield: 4 Lbs.
49
HUNGARIAN SAUSAGE (KOL), JUNE MEYER'S AUTHENTIC
My father was only 5 years old when he came to America from Romainia in 1905. He made sausage,
wine, beer, smoked bacon, and all the Hungarian dishes that were brought to America by my
maternal relations. He had a gusto for life. Everything he did he did when whistling. You knew he was
happy.
Our city house always had a small smoke house at the back of the yard. It was used to sugar cure
bacon the Hungarian way, and to smoke links of Hungarian Sausage. My father would make sausage
when it got cold out, and we would eat some fresh cooked, and the rest would be smoked and dried
like pepperoni to be used in Potato Soup or Sauerkraut dishes all winter long. (The fresh sausage
freezes well. Years ago we did not have large freezer, so sausage was smoked to keep good).
This sausage is heavy on garlic and paprika. If you do not have a sausage stuffer you can still make
this sausage by making patties and frying it in a pan. The recipe that follows is for fresh sausage.
Regards, June Meyer.
Instructions:
Bring water to boil, add peeled cloves of garlic and simmer 20 minutes. Fish out cloves of garlic and
mash them with a little water. Add this to remaining water and mix all of the garlic water into the meat
mix. Mix everything together well. Keep the meat mix cool. Ifyou stuff the mix into casings, let the
sausages hang for a day in at least 20 degrees. Smoke sausage according to your smoker
instructions. If you are not going to stuff into casings, form into patties, wrap and freeze.
Variation:
My brother Frank Wischler carries on the tradition of sausage making. He makes Italian sausage by
leaving out the PAPRIKA and the ALLSPICE. Use 2 ounces of whole fennel seed instead.
This sausage is traditionally served with SOUR CREAM AND HORSERADISH SAUCE. Potatoes and
a sauerkraut dish go well with this dish too.
50
KIELBASA (FRESH POLISH SAUSAGE)
Grind all the pork butts through a 1/4" or 3/8" grinder plate and place in the mixer. Add all the
ingredients and mix well, until all the spices are evenly distributed. Stuff into 35-38mm hog casings.
Hang on smokesticks spaced properly and let dry in cooler. Note: Be sure that meat has been chilled
to 32-34 degrees F before starting. From:Great Sausage Recipes and Meat Curing by Rytek Kutas
Kielbasa Sausage
Knead together the pork, beef, and garlic in a large bowl. Combine the remaining ingredients in
another bowl, then combine both mixtures, thoroughly kneading the flavorings into the meat. Stuff the
casings to form 18 to 24-inch links, then tie the two ends together, forming a ring. Refrigerate
overnight to blend the flavors before cooking in your favorite manner. Kielbasa may also be smoked.
51
LIVER-SAGE SAUSAGE
In a Mixing Bowl, combine veal or pork and the chicken livers with the sage, garlic, capers, pepper
and white wine. Cover and place in the refrigerator for 4 hours, or up to 12 hours. Remove the
mixture from the refrigerator, and add the bacon. Pass the mixture through a meat grinder fitted with
medium holes or place in a food processor and pulse until well combined, but not quite smooth. Stuff
the mixture into sausage casings, forming one long sausage or form into patties. To cook, place the
sausages on a hot grill or under a preheated broiler. Grill 5 to 6 minutes on each side.
Mince pork, beef and fat through 8mm disc. Mix herbs and spices and sprinkle over meat mass and
mix all together by hand for 5-10 mins. Fit funnel to mixer and fill pork casings. Twist into length of
choice.
52
Paul Winfield's Champagne Sausage Patties
Grind all ingredients except champagne together, mixing thoroughly. Mix in champagne. Refrigerate
for 1 hour. Form patties and refrigerate uncovered on rack for 12 to 24 hours to dry. Fry like other
sausages.
53
PEPPERED SEAFOOD SAUSAGE
*Note: If hog casing is unavailable, seven 5 x 10-inch pieces of kitchen parchment may be used
instead. See end of recipe for related info.
Cut the fish into long strips; the shrimp and scallops can remain whole. Put the seafood, jalapenos
and cilantro through a coarse blade of a meat grinder. Combine the ground seafood with the egg
whites, lemon juice, cumin, salt and pepper in a large bowl. Rinse the hog casing in cold water by
letting the water run from the tap directly through it. (The casing should not have any holes.) Gather
the casing up onto the sauce stuffing funnel attachment on your meat grinder. Put the seafood
mixture back in the grinder and begin to grind it through. When it begins to emerge from the funnel,
tie the end of the casing in a knot, leaving 3 inches of it unfilled for expansion room. Grind the
mixture out, taking care not to overstuff the length of sausage; it should be about 1 inch wide. If
necessary, squeeze it gently with your hands to make this width as you work. Continue with the entire
length; you will have about 4 feet of sausage. Remove the funnel and use your finger to press out the
last remaining seafood mixture. Leave 3 inches for expansion and tie the end in a knot. Shape to
make it even. Coil it into a spiral and set it aside. Bring 1 inch of water to a boil in a large heavy skillet
with a lid. Reduce the heat so that the water barely quivers. Prick the sausage with a sharp knife pint
at 3-inch intervals. Place it in the barely moving water, cover the pan and cook for 10 minutes. Turn
off the heat and let the sausage rest for 10 minutes before serving. NOTE: If you use kitchen
parchment, butter the paper and place 1/2 cup of the mixture on each piece. Roll it up, twist the ends
and tie them securely with string. Poach as directed. Source: Chef Michael Roberts of Trumps in Los
Angeles American Bistro 0-8092-5047-0
54
Polish/Kielbasa Recipe 10 lbs.
Directions:
1. Grind meats and beef fat together 1 time through medium (3/16-inch) grinder plate.
2. Combine ground mixture with all remaining ingredients (except casings); mix/knead well.
3. Regrind seasoned meat mixture through medium plate (3/16-inch) one more time.
4. Stuff seasoned mixture into prepared natural casings according to instructions on pages 6,7 and 8
of the "Sausage and Jerky Handbook"; twist stuffed casing into 6 to 8 inch links.
5. Cure stuffed product overnight in refrigerator.
6. Next day, smoke/cook to perfection by following the aforementioned directions on page 36 of the
handbook. NOTE: Traditional Kielbasa isn’t smoked
7. Sausage is fully cooked when the internal temperature has reached 152-155 degrees, and can be
eaten cold or hot.
Optional: True venison lovers can use 8 1/2 lbs. venison and 1 1/2 lbs. beef fat in place of the above
meat/fat proportions. Sausage that isn't eaten within 2 or 3 days should be double wrapped and
frozen until needed.
Grind pork coarsely. Mix ground pork with other ingredients. Extrude thru meat grinder on coarse
setting again into natural casing, twisting at desired link size.
Freezes well, and is very aromatic. I recommend multiplying recipe times 5 and make an afternoon of
it, if you're going to pull out the meat grinder anyway.
To cook, simply thaw and pan-fry in skillet for approximately 15 minutes on medium heat until
sausage is nicely browned and begins to 'split', or use in your favorite recipe.
55
POLISH SAUSAGE
Grind pork and beef very coarsely. Combine all ingredients, mix well and stuff into hog casing or
make patties. The Sausage Making Cookbook, by Jerry Predika Collection of Clarence Fontish
POLISH SAUSAGE
Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass through a meat grinder with a coarse
blade. Adjust the fat-to-lean ratio to be about 1:3 if you can. Put pork in a large stainless or ceramic
crock or bowl. Mix the dry spices in a small bowl. Using your hands, toss the meat while adding the
spices a small amount at a time. When half the spices are in, add half the ice water. Mix keeping the
meat as loose as possible. Add remaining spices & water as above. At this point you may fry a
small patty of the meat to test for seasonings. Adjust if necessary. Refrigerate the sausage mix
overnight. You may check for seasonings again the next day (but be careful! You'll be tempted to fry it
all right then and eat it up!) Stuff the mix into about 5' of rinsed casings, tying off about 8" lengths.
You may grill, steam or fry the sausages as you prefer.
56
Polish Sausage
Mix well and stuff into casings. Tie off at 4" intervals. Can be frozen.
Mix together in small bowl, salt, pepper, paprika, marjoram, savory, and garlic. In food processor,
combine half the beef, half the pork fat, half the ice water, and half the mixed seasonings. Process
very fine.
Mix remaining ingredients together in bowl, and then process mixture 1/2 at a time to coarse grind.
Mix all together in bowl, cover, refrigerate for 24 hrs.
Stuff casings using sausage stuffer, or horn attached to meat grinder. Tie links 10 to 30 inch lengths
depending on preference. Hang sausages in cool, airy place to dry to touch or simply refrigerate
uncovered for 24 hrs. Hold in refrig. for up to 3 days. Freeze for longer storage.
57
PORK SAUSAGE
CHILL PORK FOR ABOUT 20 MINUTES (MAKES GRINDING EASIER). COMBINE ALL
INGREDIENTS EXCEPT FOR THE WATER AND EGG. SPRINKLE MIX OVER THE PORK. GRIND
PORK. ADD WATER AND EGG. MIX IN MIXER WITH FLAT BEATER FOR 1 MINUTE ON STIR
SPEED. REFRIGERATE UNTIL READY TO USE.
In blender, make a thin water and garlic paste. Add beef stock, salt, soda, and spices. Mix well. Add
meats. Mix.
58
SALAMI
Mix well with hands and refrigerate for 24 hours. Mix again and refrigerate for another 24 hours. On
the third day, mix and shape into rolls approximately 3 inches in diameter. Bake on lowest oven shelf
at 225F for 8 hours, turning every 2 hours. Can also be made with 3lbs of hamburger and 2lbs of pork
roast (fat removed).
Combine water, liquid smoke and spices. Add beef. Mix well with hands. Divide mixture into 3 long
rolls. Wrap each roll separately in heavy duty foil. Fold foil tightly closed down center and on ends.
Refrigerate rolls 24 hours. With a fork make holes through foil about one inch apart on bottom of rolls
(opposite fold). Place rolls on rack of broiler pan (the hole pierced part on the underneath). Place hot
water in the shallow pan of the broiler. Bake rolls on center oven shelf at 325 degrees for 1-1/2 to 2
hours. Remove foil. Salami will be a fairly bright pink on both the outside and inside. Set rolls on rack
to drain and cool. Wrap in foil or plastic wrap. Taste improves with storage. Store in refrigerator up to
10 days. Store in freezer about one month.
NOTES : I've made this using ground turkey meat. Also a combination of beef and turkey. I gave this
recipe to my cousin who made it using half ground pork and ground venison and she said it was
wonderful.
59
Sausage #1
Author's Notes:
From 'Home Sausage Making' by Charles Reavis, Pownal, VT: Garden Way
Publishing, 1981, ISBN# 0-88266-5
You might also try adding about 1 Tbls of dry sweet basil and 1 Tbls of dried Italian oregano.
Sausage #2
1. Mix the meats with the spices. For sausage links, attach 6 cm sausage casings to the stuffer
nozzle on a hand meat grinder. Stuff the casings to the desired length, cut the links, and secure the
ends with string.
2. Barbecue at 225F/110C for 2 hours or slow-smoke at 185F/85C for 4 hours. For sausage patties,
form the meat mixture into a roll and cover with wax paper. Slice the roll into patties and peel off the
wax paper. Patties can be fried or grilled.
60
Sausage #3
1. Mix all the ingredients carefully, let stand for 1 hour, and mix again.
2. Stuff into casings or fry plain.
SEAFOOD SAUSAGE
CUT THE FISH IN 1-INCH PIECES. Place all ingredients except casings in a food processor and
pulse until coarsely chopped. Or, pass all the ingredients through a meat grinder fitted with medium
holes. Stuff the mixture into sausage casings or form 2 long sausages in plastic wrap. Poach the
sausages in gently simmering water for 5 minutes, drain and let cool. If you have used plastic wrap to
form the sausages, remove it when sausages are cool. Cut sausages into 6-inch lengths. To serve,
grill the sausages or place under a preheated broiler. Since the sausages are already cooked, we
want only to reheat them and crisp their skins. Makes 8 Sausages, or 4 Servings
61
Smoked Turkey Sausage
Following the manufacturer's directions, light the smoker, cover and allow the heat and smoke to
accumulate. In a meat grinder or food processor, grind together the turkey and potatoes until coarsely
ground. Transfer to a mixing bowl and add the remaining ingredients, mixing thoroughly. Refrigerate
until ready to use. SAUSAGE-CASING - Soak the sausage casings for 1 hour in a small bowl with
enough water to cover. Rinse the casings thoroughly to remove the excess salt. Running water
through the casings will indicate if there are any holes in the casing. Place one of the casings on a
sausage horn stuffer, taking care not to tear it, tie a knot in the other end and stuff the casing with the
turkey mixture. When stuffed, tie a knot to enclose the open end. Place the sausage on the rack in
the smoker and smoke for 2 hours. Turn the sausage and smoke for additional 2 hours.
With electric food grinder, grind pork and bacon slices. Add all above ingredients and mix with hands
until well blended in. With meat press, make in thin patties and freeze in handi-wrap and scott wax
paper until needed. Cook in covered frypan 20 minutes, turning over every 5 minutes.
62
SPICY SAUSAGE PATTIES
1. In a food processor, place all of the ingredients except the turkey, and process until smooth.
Scrape the mixture into a medium-size bowl. Add the turkey and combine well with your hands until
the spice mixture is evenly distributed. Cover and refrigerate for at least 4 hours to let the flavors
meld.
2. Heat a nonstick skillet over medium heat. Form the sausage into 3" patties. Fry the patties for 3 to
5 minutes, turning once, until lightly browned. Serve immediately.
Summer Sausage
Mix all ingreds. well. Form into 2 rolls and wrap tightly in foil. Referigerate 24 hrs. Bake over broiler
pan with water at 350 F. for 1 1/2 hrs. Remove from foil after baking. Good served hot or cold.
63
Summer Sausage (Ground Beef)
Mix all ingredients together and form into 2 rolls, 2 inches in diameter (makes 4 rolls). Seal roll in
aluminum foil and refrigerate 24 hours. Bake 1 hour and 15 minutes in foil at 350 degrees in broiler
pan. Open the foil and drain. When cool, wrap in plastic wrap and refrigerate.
64
Swedish Christmas Sausage (Korv)
Items Needed Before Beginning: kitchen grinder with spout or sausage machine, scissors, heavy
thread or light twine
Get hog casings from your butcher. You may need to order them ahead of time. Pick up casings the
day before you make the sausage and soak them overnight in a mild salt brine in your refrigerator.
Rinse with cold water before using. Make mashed potatoes (packaged are fine). Chop onions finely
and saute in a little Crisco. Do not let brown. Cool. Mix very thoroughly meat, mashed potatoes,
onions, allspice, salt, pepper, bay leaves, oregano, powdered cloves and stock. Put a little vegetable
oil on spout of grinder or sausage machine. Fry a pinch of mixture in Crisco to test the flavor. Add
more seasonings if you need them. Flavor of allspice is important but should be subtle. Mixture
should be light. Add more stock if needed. Rinse casings in cold water and cut into 16-inch pieces
(approximately). Tie one end of each section. Fill grinder or sausage machine with meat mixture.
Ease end of casing (about 2 inches) onto spout. Turn handle slowly. Stop turning 1 1/2 inches from
end of casing. Don't pack sausage casing too tightly. Remove from spout and tie second end. Put in
Baggies and freeze or refrigerate in a mild salt brine with Saltpeter, not more than 4 or 5 days. To
cook, defrost and set oven at 250 degrees. In an open shallow pan, put 2 tablespoons of Crisco and
1/2 cup water (or just 1/2 cup water). Place sausages in pan and cook for 45 minutes. Turn once to
brown evenly. At the end of 45 minutes, if not completely browned, turn heat to 350 degrees, but
watch sausages so as not to burn them. For dinner, cut in 1 1/2-inch pieces. Serve warm. A side dish
of cranberries goes well. They are great as one dish for a buffet. For hors d'oeuvres, cut in 1/2-inch
pieces and serve warm, using cocktail picks.
Variations:
You may use all pork with the mashed potatoes. You may use 4 pounds of ground beef and 2 pounds
of pork, ground together. Instead of mashed potatoes, take 2 cups of barley and stir in hot water.
Cook as you would a hot cereal until tender (about 30 minutes). Let cool before adding to meat.
These sausages are delicious and ready for company. Note: My husband, our children, Grandmother
Jones, who started it all, and I have fun early in December preparing these for the holidays.
65
TURKEY BREAKFAST SAUSAGE
Work the turkey through a meat grinder, using the disc with the largest holes. Add the remaining
ingredients to the ground turkey and mix thoroughly by hand. Form the mixture into patties, using
about 1/4 cup for each. Preheat a medium nonstick fry pan over medium-low heat. Transfer the
patties to the pan in batches. Cover and cook for about 10 minutes over medium-low heat, flipping the
patties after 5 minutes, until they are brown and crusty on both sides. The turkey sausage will keep
for up to 5 days in the refrigerator or for 6 months, uncooked, in the freezer.
Mix all ingredients thoroughly with a spoon or your hands; shape into patties or links and brown in a
skillet, or use as bulk sausage in recipes.
66
Turkey Sausage
NOTE: For this sausage, the turkey should be 2 parts dark meat to 1 part white meat. Ground turkey
from the supermarket works well in this recipe.
COMBINE BRANDY, THYME, CLOVES, onion, pepper and salt in a small saucepan and place over
medium heat. Cook 3 minutes, then scrape into the bowl of a food processor. Add the bacon and
puree until smooth. Place the mixture in a mixing bowl, add the ground turkey and egg whites and mix
well. Stuff the mixture into casings or form into patties. Grill or cook sausages and serve immediately.
67
Turkey Sausage - Homemade
1. In a large mixing bowl, using a mixing spoon or your hands, combine all ingredients.
2. Make 1-inch meatballs by rolling the turkey sausage mixture in your hands. Flatten the meatballs
with the palm of your hand to form patties.
3. Place sausage patties in a nonstick skillet. Cook over medium heat until they are browned on the
bottom. Turn patties with a metal spatula and cook thoroughly. Remove sausage and drain on paper
towels. Serve.
VENISON SAUSAGE
After grinding & mixing the venison & suet with the seasonings, fry a small patty to check
for taste. If it's too mild, add small amount of red pepper until proper taste is reached; if it's too hot,
add more venison. Stuff in casings & smoke 28 to 30 hours.
68
(Venison) Deer Sausage
Per serving: 12586 Calories; 638g Fat (47% calories from fat); 1493g Protein; 133g Carbohydrate;
4582mg Cholesterol; 60524mg Sodium
When the venison, pork and hot water are well mixed, add spices and honey to mixture and mix in
well.
This is probably my favorite recipe even though this is the one which has evolved the most in the past
5 years. A couple of years ago my father mistakenly calculated the spices in tablespoons instead of
teaspoons, and it was better then the previous batch of sausage written above. The next year we
increased the amount of black pepper, and was it ever good. So if you like spices, and in sausage a
little spice is good, then play around with the mixture a little bit. I will be adding a small amount of a
"cajun" pepper mix to a small 20 lb.test batch of sausage this weekend.
69
Venison Sausage- Grandpa And Grandma B's
Again mix the venison and the pork, and add water. Finally add the spices and mix well.
Mix venison and pork together. Add approx.1/2 cup hot water to meat to gain desired texture for
sausage press. Add spices and mix well.
Trim the excess fat from 1 pound pork shoulder. Grind the pork through the fine blade of a meat
grinder. Combine the ground pork with: 1 teaspoon salt,1/2 teaspoon pepper, 1 teaspoon thyme, 1/4
teaspoon dry mustard and 1 teaspoon crumbled sage. Shape into patties and pan fry or broil, slowly,
for about 15 minutes or until well browned on both sides. Makes about 1 pound.
70
WHITE PORK SAUSAGE (BOUDIN BLANC DE LIEGE)
Bring milk, onions, carrots, celery, parsley, 3 shallots, garlic clove, bay leaves, salt, cloves, pepper,
nutmeg and thyme just to boil in heavy 4-quart saucepan over medium heat. Remove from het, cover
and let stand 30 minutes. Refrigerate until mixture is well chilled, about 2 hours. Meanwhile, melt 1
Tbsp butter in heavy small skillet over low heat. Add remaining 4 minced shallots. Cover and cook
until very soft, stirring occasionally, about 15 minutes. Puree with on/off turns in processor with pork,
pork fat, eggs, flour, Port and 1/4 tsp garlic until smooth. Strain milk into processor, pressing down on
solids to extract as much liquid as possible. Blend into puree. Transfer to large bowl. Stir in currants.
Refrigerate 1 to 8 hours. (If processor has small capacity, puree in batches.) Cut sausage casings
into 3-foot lengths. Tie knot at one end of each. Gather 1 piece around tip of pastry bag fitted with
1/2-inch plain tip. Spoon pork mixture into pastry bag, pressing down to prevent air pockets. Pipe
mixture into casing, twisting casing every 6 inches to create individual sausages. Tie know at end of
casing. Repeat with remaining pork and casings. Tie twists in sausage with string. Bring 8 quarts
water to boil in stockpot. Remove from heat and add sausages. Return pot to heat, adjusting as
necessary to maintain water just below simmer (180 F). Cook until sausages are firm to touch, 20
minutes, turning occasionally. Cool in cold water to retain plumpness. Cut into individual links. (Can
be prepared ahead to this point. Wrap and refrigerate up to 3 days or freeze up to 2 months.) Melt
butter in heavy skillet over medium heat. Lightly brown sausages on all sides, about 8 minutes total.
Serve hot. (Sausage can also be grilled.)
71
WILLARD'S COUNTRY SAUSAGE
MIX ALL INGREDIENTS WELL. SHAPE INTO EIGHT 4" DIAMETER PATTIES. HEAT LARGE
SKILLET OVER MEDIUM HEAT. ADD SAUSAGE PATTIES, FOUR AT A TIME, AND COOK UNTIL
BROWNED, ABOUT FIVE MINUTES PER SIDE. TRANSFER TO A PLATE LINED WITH PAPER
TOWELING. KEEP WARM WHILE COOKING REMAINING PATTIES. DISCARD FAT.
72
Cooking With
Sausage
**Recipes**
73
ALMOST GRANDMA'S SAUSAGE AND PEPPERS
Main dish, 6 servings
HEAT THE OIL in a casserole or large skillet and cook the sausage for 2 minutes on each side. Pour
off most of the fat, add the onions, garlic, peppers, tomato paste, wine, fennel seeds, salt and pepper.
Cover and cook over low heat for 25 minutes.
Heat the bacon drippings in a large, heavy saucepan over medium high heat, and saute the onions,
bell pepper, and parsley, stirring occasionally until the onions are clear. Add the wine, garlic, soy
sauce, and andouille, and mix well. Add the salt and hot sauce and stir. Add the potatoes, stir, cover,
reduce the heat to low, and simmer, stirring occasionally until the potatoes are tender, about 30
minutes.
74
Baked Beans, Portuguese
Wash beans and soak them in water overnight. In a kettle, combine beans, pig's feat, linguica and
pork, onion, garlic, bay leaf, allspice, cloves, salt, and just enough water to cover the beans--using the
water that you soaked the beans in. Bring to boil for about 5 minutes. Pour beans in a baking dish,
add sugar and molasses, cover and bake at 300 degrees for about 4-5 hours. Stir after it forms a
golden crust. Serves 4-6.
Fry linguica in oil. In a two pound bean pot add 1/2 can of beans and half of the linguica not drained.
Pour in remaining beans, then add the remaining linguica. Top with bacon and bake in covered pot
one hour at 350°. Serve with a salad and crusty bread. Serves 4.
Butter 4 individual casseroles. Cut sausage into small chunks. Place equal amount into each
casserole. Break 2 eggs over sausage in each casserole. Bake for approximately 20 minutes or until
eggs begin to set. Top with cheese and bake 5 minutes or until cheese melts. Makes 4 individual
casseroles.
75
Bockwurst Braised In Ale With Homemade Sauerkraut
Recipe By : COOKING RIGHT SHOW #CR9636
Add ale, bay leaf, cloves, sugar, salt and pepper to a saucepan and simmer for 3-4 minutes. Add
bockwurst and simmer slowly, covered, for 4-5 minutes or until warmed through and plump. Drain
sauerkraut and rinse, if it is too strong. Add to a non-reactive saucepan along with apple juice,
caraway seeds and salt and pepper to taste. Simmer slowly, partially covered, for 20-30 minutes or
until most of the juices are absorbed. To serve: Mound sauerkraut on warm plates and top with
steamed bockwurst and a big dollop of homemade Honey Beer Mustard. Yield: 6 servings
Bologna Casserole
Pre-heat oven to 350ºF. Combine potatoes, bologna, peppers and soup in a medium size casserole
dish. Bake, covered for 35 – 45 minutes until potatoes are tender. Stir occasionally. Top casserole
with cheese and heat uncovered for 5 – 7 minutes until cheese is melted.
76
Bologna Sandwiches , French
Bologna Slices
French Rolls, split
Tomato Slices
Green Pepper Rings
Cheese Slices
Mayonnaise
Mustard
Pre-heat oven to 425ºF. Mix mayonnaise and mustard to taste, spread on French rolls.Top with
Bologna, tomato, green pepper, cheese and top of roll. Bake until cheese melts and sandwich is hot
throughout. Serve.
Bologna Wedges
Soften Cream Cheese at room temperature. Spread each slice of bologna with cream cheese,
arrange a small amount of pimento on each. Sprinkle with chopped almonds. Make two stacks, six
slices in each. Cover with plastic wrap, chill overnight. Cut each stack into 16 wedges. Garnish with
sliced green olives and insert toothpick.
Bologna Omelets
Pre-heat oven to 375ºF. Fry 6 bologna slices until the center pops up and forms an upside down
bowl. Place bologna cups in slightly greased muffin tin. Chop remaining slices of bologna. In a small
bowl, beat eggs and milk with a fork until thoroughly combined. Pour egg mixture into bologna cups,
add chopped onion and bologna to each cup. Bake uncovered 15 – 17 minutes until eggs are set.
Sprinkle with cheese. Bake 2-4 minutes until cheese melts. Serve as individual cups.
77
Bologna Cup Salads
Fry slices of bologna until they pop into upside down cups. Invert bologna cups on a plate and add a
scoop of your favorite potato or pasta salad.
1. Prepare ingredients: Peel and trim shallots and separate into sections. Peel apples, cut into
eighths, and core. Cook bratwurst, halve lengthwise, and cut on the diagonal into 1/2-inch wide
pieces. Halve Napa cabbage and shred.
2. In a large, heavy-bottomed saucepan, cook shallots in oil and butter over moderately high heat,
stirring frequently, until browned, about 7 to 8 minutes. Add 2 cups stock and cook until nearly all the
liquid has evaporated, about 17 to 18 minutes.
3. Add apples and cook, stirring gently, for 1 minute. Add remaining 6 cups stock along with the
bratwurst, cabbage and caraway seeds; cook until sausage is heated through and apples are tender,
7 to 8 minutes.
CABBAGE SOUP
Brown onion & stew beef then add linguica & chourico cut in small pieces. Brown a little,add water,
and let simmer. When almost cooked, add cabbage, cut in desired pieces. 15 min. before cabbage is
done, add can of kidney beans, and lge. can of tomatoes, salt, and pepper.
78
Chef Salad Wardynski
Tear lettuce and spinach leaves into bite-sized pieces. Cut Polish Sausage, cheese, ham and turkey
in julienne strips. Combine lettuce, spinach, onions, tomatoes, cheese, turkey, ham and polish
sausage in a large salad bowl. Toss. Serve with favorite dressing.
In 2 quarts of water, boil chourico 3/4 of an hour with salt. During this time: peel and wash vegetables,
cut turnip and cabbage in half. Set aside in a bowl of water. When chourico is cooked, add vegetables
(drained) and cook until done at least 20 minutes longer. Add more water if needed. Serves 4.
Over medium heat, pour oil into skillet, add chourico when oil is hot. Fry 10 minutes on each side.
Place in hard crusted rolls or bread.
Place in boiling water enough to cover chourico. Boil for 15 minutes. Place in Italian bread or hard
rolls.
79
Chorizos with Rice
Sauté onion and Neto Spanish Chorizos, until golden. Add tomato sauce and simmer a few minutes.
Add water and bring to a boil and add rice. Salt and pepper to taste, lower heat and cook until rice is
done.
This dish is terrific with about 1/2 lb. of shrimp added. Pasta can be substituted for the rice. Serves
4-6 persons.
Gently twist the centre of each sausage to make cocktail sized sausages, then cut to separate. Slice
the courgettes; dice the pepper, wash and slice the leek. Do not peel the apple just cut it into small
pieces. Trim and slice the sweetcorn. Heat the oil in a wok or large frying pan, add the sausages and
stir-fry for 5 minutes, or until browned. Add the vegetables and apple then stir-fry for a further I to 2
minutes. Season to taste. Blend the cider and cornflour together, pour into the pan and stir until the
sauce has thickened and the sausages are coated. Serve with rice or pasta.
80
Cowboy Stew (Kids Favorite)
Cook bacon in a small skillet until almost crisp. Crumble bacon or cut in small pieces. In a medium
saucepan add pork and beans, bacon, hot dogs and ketchup. Add 3-4 drops of hot sauce according
to taste. Season with salt and pepper. Simmer until steaming and hot dogs are heated throughout
(approximately 10 min.) Serve in bowls with crackers or bread as a side.
Dogs in a Blanket
Pre-heat oven to 400ºF. Wrap cheese strips around each hot dog. Wrap hot dogs and cheese in flour
tortilla. Fasten with toothpick. Place on cookie sheet. Spray with butter spray. Bake for approx. 10
minutes until tortillas are golden and cheese is melted. Serve as individual Hot Dogs.
81
Grilled Game Sausage Crepinettes With Wilted Kale
Preheat the broiler or grill. Cut the duck, pork butt and pancetta into 1/4-inch cubes. Run the meat
through a grinder. The mixture should be quite rough. In a large mixing bowl, combine the ground
meat with the cinnamon, cumin and salt. Mix very well. Divide the mixture into 8 equal oval patties,
about 1/2-inch thick. Wrap each patty in caul fat. Place the patties under the broiler or on the grill and
cook through, about 4 to 5 minutes per side. Set aside.
In a large 12- to 14-inch saute pan, heat the olive oil until just smoking. Add the garlic and sautJ until
very light brown, about 2 minutes. Toss in the kale and sautJ, stirring quickly, about 2 to 3 minutes,
until just wilted but not too soft. Remove from the heat and season with salt and pepper. Divide the
mixture equally on 4 plates and serve. Yield: 4 servings
HOLIDAY TURNOVERS
Combine linguica, cheddar cheese, celery, chives & enough mayonnaise to moisten; toss lightly. Pat
or roll each biscuit into a 4-in. oval; place on greased baking sheet. Place about 1-1/2 tbsp. of linguica
mixture on each biscuit. Fold biscuits in half to form turnovers; seal edges with a fork & prick tops.
Brush tops with melted margarine; sprinkle with grated Parmesan cheese. Bake at 400 degrees, 15
min. or until golden brown.
82
Hot Dog Favorites
*Grill, Broil, Boil or Steam Wardynski Hot Dogs and place in buns.
Yankee Dog
Mustard
Ketchup
Relish
Mustard
Chicago Dog
Mustard
Tomato Wedges
Diced Onion
Dill pickle spears
Hot peppers
Texas Hot
Mustard
Texas Hot Sauce (see recipe section)
Diced Onion
83
Home Fries & Dogs
Peel potatoes; slice thinly. Slice hot dogs. Heat oil in a large skillet, fry the potatoes, onion, green
peppers and hot dogs about 10 minutes or until potatoes are tender and lightly browned. Season with
salt and pepper.
84
Italian Sausage with Grilled Onions, Peppers, Pineapple and Jalapeno
Prepare a wood or charcoal grill and allow it to burn down to embers. Toss vegetables and pineapple
in olive oil and season to taste with salt and pepper. Grill with sausage for 5 minutes or until
vegetables are tender and sausage is brown and heated through. Place in a small mixing bowl and
add pineapple juice and rosemary. Toss and season to taste with salt and pepper. Serve over
mashed potatoes.
Parboil the hot sausage for about 10 min. Add the grapes and the balsamic vineger to an oval baking
dish. Place the sausages on top of the grapes. Bake the dish at the highest oven setting for 8 min.
and turn, then bake for another 8 min. After the sausage are browned, remove them, mash some of
the grapes and heat them with the pan juices until boiling. Then add the butter and whisk into a
sauce. Serve the sausages with the sauce and mashed potatoes.
Put beans in 3 quart pot and cover with water. Bring to a boil and cook until tender. While beans are
cooking, put bacon drippings, onion and sausage in skillet and cook unyil light brown. When beans
are tender, add sausage, onion, salt and pepper to boiling beans. Cook on medium heat for 10
minutes.
85
KALE SOUP
Pick over beans and wash well, put in pot with water, add onion. cut up linguica in pieces about 1 -1/2
in. and add to beans. Cook until beans are almost done. Add potatoes cut up in chunks about 1 in.
cook about 2 hours over medium heat until potatoes are very well cooked. The soup thickens as it
cooks. Pick over kale and wash well, cut up in small pieces and add to the rest of ingredients. Let boil
about 20 min.
Heat olive oil in heavy large skillet over medium heat. Add onion and peppers and sauté until tender.
Add sausage and sauté until beginning to brown. Add sauerkraut, mustard and caraway. Sauté until
heated through. Stir in wine and parsley. Cook mixture a few minutes longer. Meanwhile, cook pasta
in boiling water until tender. Pour mixture over drained pasta and serve.
86
Kielbasa Kabobs
Soak wooden skewers in water for 15 to 20 minutes. Place ingredients onto skewer alternating
evenly. Place on outside grill for 15 to 18 minutes, turning occasionally. Strip kabobs onto individual
serving plates, or enjoy right off the skewer.
Place cut up linguica in a skillet with th 3 T. of oil. Fry on each side 10 minutes. During last 10
minutes make french fries in other skillet or deep fryer. Drain fries and place on 4 plates. Put linguica
on top. Excellent with crusty bread or rolls. Other variations: use more oil or shortening in first skillet
and fry together. Or! Fry a large green pepper along with linguica. Serves 4.
LINGUICA, BAKED
Combine above In a roasting pan. Bake at 400 degrees 1/2 hour, turn potato & linguica over, and
bake 1/2 hour more or until potato is done. You may have to add a little water if linguica gets too dry.
87
Linguica Bread
Cut raw bread into 8 parts. Remove skin from linguica and fry meat till half cooked. Refrigerate dough
and meat one hour. Flatten dough like a pancake and fill with meat. Seal like a roll. Let rise 1 1/2
hours. Bake at 375° until dough is brown and crispy, about 15 minutes. Serves 4.
Filling
Amount Measure Ingredient -- Preparation Method
---------------------------------------------------------------------------------
2 lbs. NETO SAUSAGE
1 lb. thick sliced bacon
Parboil NETO LINGUICA and bacon together. Cool and cut into small pieces and set aside. This may
be done while the following bread dough is rising
Bread
Amount Measure Ingredient -- Preparation Method
---------------------------------------------------------------------------------
2 cups liquid (1/2 milk and 1/2 water)
2 tsp. salt
1 tsp. sugar
2 eggs (beaten)
1/2 cup Wesson oil
7-1/2 cups sifted flour
Use 1/2 cup of liquid to dissolve 2 pkgs. of dry yeast and set aside for 5 minutes
In large bowl sift flour and make a well. Into well pour liquid, dissolved yeast, oil, salt, sugar, and
beaten eggs. Blend together and knead until smooth on floured board. Put into bowl and allow to ruse
till double in size. Divide in half. Roll out each piece into oblong, and lay on top the linguica and
pieces of bacon. Roll (as jelly roll) and set aside to rise again, till almost double. Bake at 350 degrees
for 1 hour. check periodically. Makes two good sized loaves. Each loaf serves from 8-10 persons.
Slice linguica in 1/4" slices. Fry in a skillet with oil. When linguica is cooked, add eggs and scramble
till eggs are set. Serve with toast. If preferred, scramble eggs can be cooked separately.
88
LINGUICA DREAMS Sloppy Joe
Put linguica into a large skillet and add 1 cup ketchup. Simmer 15 to 20 min. Add remaining ground
ingredients and simmer for 30 min. Serve on fingertip rolls.
Mix well with about 1 cup milk to a firm consistency. Spread in a loaf pan. Bake at 350 degrees for 3/4
hour.
Peel skin off 1 lb. linguica & cut into little pieces. Add 1 good size onion, chopped, 1 good size green
pepper chopped, and 1 can mushrooms. Optional: 1 lb. hamburger. Simmer everything slowly stirring
occasionally until cooked. Season if necessary. Serve with Portuguese bread or rolls. Also can be
served over rice.
LINGUICA PIZZA
Cover muffins with pizza sauce, place slices of linguica on top, & cover with cheese. Broil about 10
min. in broiler.
89
Liver sausage Pate, "SUE-PREME"
Melt butter over medium heat. Add mushrooms, salt and pepper sauté until mushrooms are soft. Peel
liver sausage casing. Combine mushrooms with liver sausage and cream cheese. Mix thoroughly.
(Food processor works great.) Line any mold with plastic wrap, and pack mixture in mold. Cover and
chill overnight. Un-mold and decorate as desired. Let stand at room temperature for at least one half
hour before serving. Serve with toast points or crackers. Makes 2 cups.
Melt-In-Your-Mouth Sausages
Place sausage in skillet; cover with water. Simmer 10 minutes; drain. Meanwhile, place remaining
ingredients in slow cooker; add sausage (cut in hot dog lengths if using sweet sausage). Cover; cook
on low 4 hours. Increase temperature to HIGH; cook 1 hour more. Serve on buns or slice and serve
over spaghetti. Yield 8 servings.
90
Pasta Dish w/ Italian Sausage & Butternut Squash
Cut butternut squash lengthwise in half, discard seeds. Peel squash and cut into 1/2" chunks. Set
aside. Using a large nonstick skillet, cook sausage over medium-high heat until brown, stirring
frequently to break up sausage. With slotted spoon transfer sausage to bowl. Discard drippings. In a
saucepan cook pasta according to label directions. In skillet, add water, butternut squash, salt and
black pepper. Cook covered over medium heat, about 10 minutes until tender. Drain pasta, reserving
3/4 cup pasta cooking water. Return pasta to saucepan toss with sausage, squash, basil, parmesan
and reserved pasta water. Garnish with basil.
Cook pasta according to package directions. Rinse in cold water, drain well. Cut sausage into small
bite size pieces. In large salad bowl combine pasta, sausage, pickle relish, pimentos, olives, green
pepper, celery, onion and parsley. Mix well. In a small bowl combine mayonnaise, mustard, vinegar,
pepper and salt. Mix until blended thoroughly. Gently fold mayonnaise mixture into pasta mixture until
well coated. Refrigerate several hours before serving.
91
Polish Sausage, Baked Hors d'oeuvres
Cook sausage in a pot of boiling water for approximately 1/2 hour till steamy hot. Pierce a few times
with a fork to release any fat and remove from water. Cool. Cut sausage into 1/4" slices, line bottom
of baking dish with slices. Slice onion over sausage, pour applesauce over onions and sprinkle with
brown sugar. Bake uncovered for approximately 1 1/2 to 2 hours at 350 degrees. Remove, stir
thoroughly and serve with a supply of toothpicks.
Combine sauerkraut, caraway seed, beef broth and Wardynski’s Polish Sausage. Bring to a boil,
lower heat and simmer for about 45 minutes. To serve place sausage in bun, cover with 1/2cup
sauerkraut, garnish with chopped onion and mustard.
Thinly slice Polish Sausage. Brown over medium-high heat in a nonstick skillet. Remove sausage.
Wash and dry skillet. On top of 4 tortillas, sprinkle with Jack cheese, arrange sausage slices on top of
cheese, sprinkle with Jalapeño cheese. Top each with another flour tortilla. Heat quesadillas over
medium-high heat in same skillet, until golden brown and cheese is melted. Turn quesadillas once
browning both sides. Remove with pancake turner, and place on plates. Cut into wedges. Serve
wedges with salsa and sour cream.
92
Polish Sausage Stadium Dip (Hors d'oeuvres)
Stir fry sausage for approximately 5 minutes. Set aside. Combine remaining ingredients, pour into
skillet with heat set on low until cheese is melted, stirring occasionally. Serve Sausage with dip.
Slice Wardynski’s Turkey Polish Sausage into 1/4 inch pieces. Simmer diced garlic cloves in oil over
medium heat. Add soy sauce, sliced vegetables and Wardynski's Turkey Polish Sausage slices. Stir
as necessary to keep from sticking. Fry approximately 15 to 20 minutes until vegetables are tender
and sausage is hot. Pour over rice or pasta. Makes 4 servings.
93
Polish Turkey Sausage Stuffing
Heat oven to 325ºF. Spread bread cubes onto two large rimmed cookie sheets; bake approximately
10 minutes until lightly toasted. Set aside. In a 12 inch skillet heat 1/4 cup chicken broth, 3
tablespoons butter and sugar to melt. Add red pepper, onions and celery; cover; cook about 5
minutes until tender. Uncover; cook 5 to 8 minutes, stirring occasionally, until broth is absorbed and
vegetables are lightly browned. Add apple, thyme, sage and rosemary; cook for one minute, stirring
well to mix. Transfer to large mixing bowl. Heat sausage in skillet, stirring frequently until golden
brown. Drain if necessary, add to mixing bowl along with bread cubes and remaining chicken broth.
Toss well to mix. Spoon stuffing mixture into baking dish, dot with remaining butter. Cover; bake 30
minutes; uncover and bake additional 15 minutes. Garnish and serve.
94
Potato Salad, Hot German/Polish
Boil potatoes until fork tender; drain. Cut into 1/2" cubes. In large skillet, cook bacon until crisp.
Remove bacon; drain on paper towel. Retain 2 tablespoons of bacon grease. Sauté onion in bacon
grease until onion is slightly browned. Add flour, sugar, salt and pepper. Cook stirring until well
blended. Gradually stir in the wine vinegar and water. Cook stirring until thickened. Slice polish
sausage thinly or dice. Add potatoes, polish sausage, parsley and bacon. Mix well. Cook for 3
minutes longer. Transfer to bowl, garnish with paprika.
Pre-heat oven to 350ºF. Peel potatoes; slice thinly. Slice Polish sausage in 1/4" slices. Lightly grease
large casserole dish, and add the potatoes, onion and polish sausage slices. Toss to mix thoroughly.
Dot with butter. Combine soup, milk, cheese salt and pepper. Pour mixture over potatoes. Bake for 1
hour or until potatoes are tender. Garnish with paprika.
95
RABBIT WITH SWEET SAUSAGES
Pierce the sausages to release fat. Simmer in a large covered dry skillet over moderate heat for 10
minutes. Remove the lid and saute sausages until well browned. Remove sausages to cool and slice
in 1-inch pieces. In the browning fat from the sausages, saute the rabbit until golden. Set aside. Pour
off all but 1 tablespoon of the fat. Add the garlic, onions, and peppers to the skillet. Saute over a
moderately low flame until the vegetables are tender. Return the sausage slices to the skillet and add
the tomatoes, dried pepper, tomato paste, wine, basil, oregano, orange juice, zest, and salt. Simmer
for 10 minutes to blend the flavors. Return the rabbit to the sauce and simmer covered for 20-30
minutes. The rabbit is done when the thickest part of the leg is pierced with a fork and the juices run
clear. Serve with buttered pasta or rice. Yield: 4 servings
Source: California Heritage Continues, Junior League of Pasadena. JUDI M. PHELPS (G.PHELPS1)
96
Sauces
** Sauces can be frozen for future use
In large skillet brown ground beef, onion and pepper until meat is brown and vegetables are tender,
Drain. Add tomato puree, paste, chili powder and salt, simmer for 10 minutes, stirring occasionally.
Serve warm.
In a large skillet, brown ground beef, garlic, onion and pepper until meat is brown and vegetables are
tender; Drain. Add tomato sauce, chili powder, cumin, salt, chilpote pepper, drops of Tabasco sauce
to taste. Simmer 10 minutes, stirring occasionally. Serve warm.
97
Sausage And Cornbread Cabbage Rolls
Remove center vein of cabbage leaves, keeping each leaf in one piece. Place leaves in a shallow
baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% of power for 1 to 3
minutes or till leaves are limp. Stir together egg, 1/2 cup of the chopped apple, stuffing mix, and 2 T
apple juice or cider. Add sausage; mix well. Divide meat mixture into four portions. Place one portion
of meat mixture on each cabbage leaf. Fold in sides; starting at unfolded edge, roll up each leaf,
making sure folded edges are included in roll. Arrange rolls in a shallow baking dish. Pour water over
rolls. Cover with vented clear plastic wrap. Micro cook, covered, on 100% power for 12 to 14 minutes,
rotating dish a half-turn after 7 minutes. Transfer rolls to a serving platter. Cover and keep warm. For
sauce, in a 2-cup measure stir together 1/2 c Apple Juice or cider, cornstarch and instant beef
bouillon granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on 100% power for 2
to 2 1/2 minutes or til sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop
cabbage rolls. Servings: 2
98
Sausage Gumbo, Wardynski's
Slice Wardynski’s Pre-Cooked Italian Sausage links into quarters. Brown in a large saucepan.
Remove sausage from saucepan, save drippings. Add vegetable oil to drippings, heat until steaming.
Stir in flour slowly until blended. Cook stirring frequently until flour is dark brown but not burned. Add
celery, green pepper and onion and cook until tender, stirring occasionally approx. 8 – 10 minutes.
Cook rice according to label directions. Return sausages to saucepan, gradually stir in boullion,
crushed tomatoes, okra, hot pepper sauce, thyme, oregano, bay leaf. Heat to boiling. Reduce heat to
low, cover and simmer 15 minutes. Add shrimp and cook uncovered until shrimp turns opaque
throughout (approx. 3 minutes). Discard bay leaf. Serve gumbo in bowls with a scoop of hot rice in
center of each bowl. Garnish with parsley sprigs.
** Gumbo may be cut with 1/2 cup of warm water if thickening occurs.
99
SAUSAGE IN CREAM SAUCE (PSTT79C)
Heat a very large skillet, melt butter and oil and saute onion and garlic until translucent. Add sausage
meat and spices to the onion mixture and cook on moderate heat for 10 to 15 minutes, or until the
sausage is completely cooked. Add the cream and reduce by one-third. This should take about 5
minutes on moderate heat. Stir very frequently to insure it doesn't stick or burn. Taste, adjust
seasoning with salt and pepper and whatever else you want to add. Pour over hot pasta and
MANGIA!!! Converted by MMCONV. vers. 1.00
SAUSAGE LOAF
Slice loaf lengthwise with more on bottom. Scoop out all of the bread. Crumble and combine with milk
and eggs. Fry sausage, onions and celery; drain. Mix bread and sausage together. Put mixture in
bottom half of loaf. Put cheese on top of meat mixture. Add top of loaf; brush with melted butter.
Bake at 350 degrees for 20 to 25 minutes. Randy Rigg
100
Sausage Mozzarella Supper for a Crowd
Brown sausage, drain fat. Mix with the Spaghetti sauce, mushrooms, tomato juice, onions, Italian
seasoning, salt and pepper. Grease 8 6-quart baking pans. Layer half of the noodles, sliced cheese
and meat sauce in pans. Repeat layers. Sprinkle shredded cheese equally over each pan. Cover and
bake at 350 for 1 hour. Uncover and bake 15 minutes longer or until cheese is melted.
SAUSAGE SKILLET
In sauce pan, cover potatoes and sausage with water; simmer, covered, until sausage is fully cooked,
about 20 minutes. Drain off water; add vegetables to potatoes and sausage in fry pan. Simmer 10
minutes, stirring occasionally. Serve immediately.
101
SAUSAGE TORTILLA ROLL UPS
Beat the eggs and water together. Brown sausage, onion and bell pepper; drain. Add eggs and hash
browns; stir 1 to 2 minutes or until potatoes are hot. Add Parmesan cheese and stir until melted and
eggs are cooked. Place on a warm tortilla with lettuce, picante sauce and Cheddar cheese. Roll up.
Randy Rigg
In skillet saute' sausage, garlic and onion. Core apples and stuff mixture into hole. Place in a baking
dish. Sprinkle with brown sugar and top with bacon. Bake 350 deg about 40 minutes or until apples
are soft.
102
Sausages Mediterranean Style
Heat the oil in a large pan. Add the garlic and sausage pieces, cook until browned. Add pepper and
cook for 2-3 minutes. Add ratatouille, kidney beans, chopped tomatoes, pesto, sundried tomatoes,
ketchup and seasoning. Simmer, uncovered, for 5 minutes. Stir in olives prior to serving and garnish
with the shredded basil Serve with tagliatelle or crusty bread and salad. Converted by MC_Buster.
Shepherds Pie
Pre-heat oven to 350ºF. In a large skillet brown sausage, ground beef, onion, garlic and parsley,
stirring to break up sausage and ground beef. Drain, set aside and remove drippings from skillet. Melt
butter in skillet; stir in flour, cooking until it becomes a smooth gravy. Add broth and wine alternately,
stirring to mix evenly. Cook until gravy is thickened. Add the meat mixture to the skillet, stir until
blended. Place mixture in a deep dish pie plate, spreading evenly. Top with mashed potatoes. Bake
for 30 minutes or until the potatoes are browned. Sprinkle with cheese and bake until cheese is
melted (approx. 3-5 minutes). Remove from oven and let stand 5-10 minutes. Cut into pie wedges
and serve.
103
Sherilyn's Aussie Sausage Rolls
Use one pastry at a time, keeping the other one refrigerated until ready to use. Roll one pastry as thin
as possible lengthwise. Mix about 3/4-1c fresh breadcrumbs with the sausage to help absorb some of
the grease when cooking (makes for better pastry). Place half the sausage mixture on pastry about 1-
1/2" from edge, lengthwise; roll. Repeat with second pastry and remaining sausage. Glaze
bybrushing with beaten egg. Using white cotton thread, slip underneath roll; bring up sides of thread
and criss-cross your hands so that the thread cuts the roll at 2" intervals. Place on baking sheet. Bake
375 F until golden brown. Not timed--sausage is to be completely cooked--start checking after 10
minutes. If not cooked, turn them over and continue cooking and watching. Be careful, there is alot of
excess grease left on the baking sheet. Serve with plenty of catsup, for breakfast, lunch, or dinner.
This is one of those recipes that came to me in adulthood. I remember being 16 years old and eating
sausage rolls while walking down one of the old "city" streets in Dungog, New South Wales, Australia.
The city was built in the 1800's and has a population of a handful. It still looks if time stood still in
there. The taste of sausage rolls and the memory of Dungog and my precious Nana have never left
me. This is an awfully good recipe from "memory." And you know, I even impress my mother with this
one!
Shred cheese; let stand at room temperature until softened. Chop hot dogs into small pieces. Mix all
ingredients until well blended. Chill for 30 minutes; spread on crackers and serve.
104
Smoked Sausage Stir-Fry
Cut sausage into 4 long pieces, then slice through to make tiny pie shape pieces. Saute in large
serving pan. Add vegetables and saute. Cover and steam. Meanwhile, boil 2 to 3 quarts water in a
second pan and add Ramen noodles and seasonings. Cook no longer than 5 minutes. Pour noodles
in with meat and vegetables. Serve with soy sauce, sweet and sour sauce, rolls (or egg rolls), fruit
salad and cookies for dessert.
In a medium bowl combine the first seven ingredients and toss to combine. Place six flour tortillas on
a clean cutting board. Divide turkey mixture onto each flour tortilla. Top with the remaining flour
tortillas. Bring a large saute pan or griddle to medium heat and brush with a small amount of
vegetable oil. Place one flour tortilla sandwich into pan or griddle and cook until golden brown or
about 4 minutes. With a spatula pick up flour tortilla sandwich over to finish cooking to a golden brown
or until cheese is melted. Remove from pan or griddle and place on cutting board. Cut into six
wedges. Serve warm with tomato salsa. Repeat cooking process with each tortilla.
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Zucchini Sausage Skillet
Brown sausage and onion in skillet. Drain off excess fat. Add zucchini and tomato juice and cook
until tender, about 10 minutes. Stir occasionally. Sprinkle with cheese and let it melt.
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